I have now become the national spokesperson for the OMM! Dh has got to be sick of me talking about it! (really he is glad I've found something to make this WOE much easier!) I have them as muffins, flat and square for bread for sandwiches, and last night, PIZZA CRUST! just mixed it a little thinner (w/ water) used 3 T flax and 2T parm cheese, and microwaved it on a dinner plate. then fried it in oil and baked on some cheese, and toppings. It ROCKED!

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Heather
182-2/27/08

Heather..where do you gat flaxseed..health food store?..the pizza sounds great!!

I buy my flaxseed meal from Netrition, Bob's Red Mill Golden Flaxseed Meal, it is the best tasting I've ever had. Try your health food store, too. I'd be leery of grocery store products; I've bought it from WalMart, and it was apparently rancid, the taste was just off. And you can buy the seeds and grind your own in a coffee grinder. Just be sure to keep in refrigerated (we buy 3 or 4 bags at a time and keep them in the freezer.) Flaxseed will go bad if left out, because of the oil in it. It's full of so many good things, it should be a regular part of your diet.

Heather, I've gotta try that pizza crust. Sounds intriguiging.

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Nita

I get my flaxmeal at just about ANY grocery store I go to that has a "health food" aisle. It really seems to be readily available everywhere here. Hope you find some!!!!! I prefer the GOLDEN because it doesn't show up in lighter batters.

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I get mine at the commissary! We are in Germany, hubby in the Army, and I was SHOCKED they had it. It is in the baking aisle, with the flour and stuff at the commissary.
and Nita, that pizza crust really is great! I'm thinking of getting some kind of refried beans (soy beans maybe?) something LC, and frying the flat muffin really crispy, topping it with the beans, lettuce, cheese, salsa-TOSTADA!!! We'll see...

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Heather
182-2/27/08

Thanks Yall!...Im going flaxseed hunting this weekend..prob, have to drive to Shreveport...but sounds like it will be well worth it!..thanks again, always looking for new ideas

Heather, I tried this trick, but I put some parmesan, onion & garlic powder in the mix, and when it was frying, I though, hmmmmm, got out some shredded cheesed, put it on top, folded it in half, and had a quesadilla. Now that I think about it, it probably needed some jalapenos, too. It was good, and very filling.

If you try to make refried soybeans, I suggest you cook them for awhile to soften them a little, because they tend to be a little firm right out of the can. And I think I'd fry them in bacon grease, just because it would taste so good!

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Nita

I get whole flaxseeds in the bulk aisle at Whole Foods. In bulk, it is really cheap - $1.25 to $1.45/lb. That's probably the only thing at Whole Foods that is cheap! It's very quick to grind as needed in either a coffee grinder or Magic Bullet.

I'm pretty down on the Bob's Red Mill pre-ground product now. It's expensive and even good stores just don't store it properly in the refrigerator section. Heaven only knows how it gets stored in the warehouses!

A couple of summers ago, I bought 4 bags of Bob's Red Mill ground flax seed from 4 stores in two different states (including Trader Joe's, Lundardi's, and Whole Foods). Those are all relatively upscale markets, but each of the bags was very bitter from turning rancid. After the trouble of returning the ~fourth~ bad bag, I concluded the "convenience" of pre-ground wasn't there.

If you cannot find whole flaxseeds locally, there are several websites that sell it unground.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Heather, the only way I have found to get the canned black soybeans soft is to cook them in a pressure cooker for 8 minutes. Then they are soft and make wonderful refried beans or baked beans.

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Henry

I have a photo posted of the OMM used as a dipping toast posted here. I hope its ok that its another LC site. But I had already established my journal there. p.s.: I just got word that another LC forum is supposedly going to delete my review of this recipe because I placed a link to the recipe. Go figure. I thought the major LC forums were here to help us in innovations for staying on our WOE plans!!!!! I don't know if they are really deleting it or not

Great for you girlfriend!!!! Its innovation like yours that inspires those like me, outside the Flat Rate Shipping Zone. Thanks for sharing and I'm planning on trying this technique!!!!

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Diet started 8-1-06
Begin Wt: 170
Current Wt:127
Goal Wt:130

Visit my journal in "Da Outskirts", tips for Hawaii, Alaska and other LCers outside the Flat Rate Shipping Zone.

THANKS FOR THE TIP ON THE fLAXSEED....hoping to get to Whole Foods real soon..I think they have one in Shreveport..hoping anyway

and thanks for the bean ideas ladies!!

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Heather
182-2/27/08

I am still having some trouble finding my way around the site. I can envision thousands of OMMs flying out of my computer and smacking me in the face. LOL!

I went looking for the recipe for OMM in the bread recipe section. I can't find it!!!!!!!!!!!! I've been making them for a couple of months. I never wrote down the recipe. I just keep tossing stuff in the bowl.

I think what I started using was:

1/8 Cup Flax Seed
1/8 Cup Almond Meal
1/4 tsp. Baking Powder
1 TBSP. Butter
1 egg

Melt butter in microwave, beat in egg, add dry ingredients. Nuke on high for 1 minute. (I usually doubled the recipe and nuked it for 2 minutes....I think.)

Are these proportions correct? I've made so many adaptions to the recipe, I'm having trouble remembering the basics.

When I get time, I want to go back and try to read this entire thread. I love these things! I toss in cinnamon, ginger, pumpkin pie spice, and Splenda. Now where did I put my nutmeg?

Thank you for your patience and indulgence. Rockky says, "DUH!"

Rocky, the OMM is a very versitile base from which you can create your own version. The one thing I noticed in your recipe was the absence of additional liquid. Many versions add 1-2 Tbls of liquid, DaVinci syrups or water. I lot of low carb "baking" is trial and error, finding what works. For example, I was never able to make a OMM that appealed to me until I increased the butter from the 1-2 tsp in the original recipe to 2 Tbls. Then, when I started adding some corn bran, I found I had to increase the amount of liquid. Another thing I found was that my muffins did better when I used 1/4 cup plus a couple of Tbls of the dry ingredient base which for me is any one or a combination Maggie's cereal mix and flaxseed meal. I will usually use 1/4 cup of one dry ingredient, then add 2 Tbls of something else like pecan meal, almond flour, corn bran, or oat fiber. Bottom line is that whatever works for you is ok.

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Henry

Thanks, Henry. I have a lot of DaVinci bottles around. I've been using it for several years. Ill try adding some of it and see how it works. I used to be able to find it at TJ Maxx, Marshall's, and Ross stores. It's rare to find it there now. Our local Sam's Club has some. Not many flavors, but it's there. I especially like the White Chocolate. I'm down to my last bottle, and I'm hoarding it.

You are right. The OMM recipe *is* versatile. That's why I sorta forgot the basics. I've made pizza crust, cheese muffins, and Italian seasoned bread to dip in olive oil.

Does the corn bran add many carbs?